---
title: Beef Tenderloin & Gouda Sandos
source: {name: HelloFresh, url: "https://www.hellofresh.com/recipes/beef-tenderloin-gouda-sandos-637ba1bb5319c4a47c0a7369"}
servings: 2
prep_time: 15 minutes
cook_time: 20 minutes
time_required: 35 minutes
difficulty: Medium
allergens: [Eggs, Milk, Soy, Wheat]
tags: [New, French Dip, Beef, Comfort Food]
rating: 4.5
rating_count: 1800
source_chef: Recipe Development Team
review_highlights:
  - theme: Flavor
    text: Rich, savory sandwich with tender beef and flavorful au jus
  - theme: Ease of prep
    text: More time-consuming and complex to prepare than expected
image: "data/recipes/beef-tenderloin-gouda-sandos.jpg"
---
@dijon mustard{1%tbsp}
@balsamic vinegar{2%tbsp}
@granny smith apple{1%unit}
@beef tenderloin steak{14%oz}
@lemon{1%unit}
@dried thyme{½%tsp}
@beef stock concentrate{2%cubes}
@mayonnaise{2%tbsp}
@gouda cheese{2%slices}
@onion powder{½%tsp}
@mixed greens{3%oz}
@garlic powder{½%tsp}
@demi-baguette{1%loaf}
@shallot{2%unit}
@butter{1%tbsp}
@sugar{¼%tsp}
@cooking oil{2%tbsp}
@olive oil{1%tbsp}
@salt{to taste}
@black pepper{to taste}

Adjust rack to middle position and preheat oven to 425°F. Halve, peel, and thinly slice shallot. Halve, core, and thinly slice apple. Halve lemon.

In a #small bowl{}, combine balsamic vinegar, half the dried thyme, 2%tbsp water, ¼%tsp sugar, and a big pinch of salt until salt and sugar are dissolved. Stir in shallot; set aside to pickle. In a separate #small bowl{}, combine mayonnaise and dijon mustard. Season with salt and black pepper to taste.

Pat beef tenderloin steak dry with paper towels; season all over with half the garlic powder, half the onion powder, a big pinch of salt, and black pepper. Heat a large drizzle of cooking oil in a #large pan{} over medium-high heat. Add beef and cook to desired doneness ~{5%minutes} per side. Turn off heat; transfer to a cutting board to rest. Wipe out pan.

Heat a drizzle of cooking oil in same pan over medium heat. Add pickled shallot and its liquid, beef stock concentrate, and ¼%cup water. Cook, stirring occasionally, until shallot is softened ~{5%minutes}. Remove pan from heat; stir in 1%tbsp butter until melted. Cover to keep warm.

Halve demi-baguette lengthwise. Toast directly on middle rack until crisp ~{2%minutes}. Thinly slice beef against the grain. Once baguettes are toasted, transfer to a #baking sheet{}; arrange cut sides up. Top bottom halves with beef and gouda cheese. Bake until cheese is melted ~{2%minutes}; transfer to a cutting board. Using tongs or a slotted spoon, arrange shallot from pan over melted cheese (reserve au jus in pan). Spread top baguette halves with Dijonnaise. Close sandwiches.

In a #medium bowl{}, combine mixed greens, apple, juice from half the lemon, and 1%tbsp olive oil. Toss to coat. Season with salt and black pepper to taste.

Halve sandwiches crosswise. Pour au jus into small serving bowls. Divide sandwiches and salad between plates. Serve with au jus on the side. TIP: Dunk sandwiches in the au jus before each bite!